Turmeric Chocolate Chip Cookies

by Amy Renee

These cookies are not only incredibly delicious, but also very healthy. They are refined sugar and flour free and also vegan and gluten-free. Ahimsa!

I got the idea for these cookies from my Peanut Butter Banana Chocolate Chip Oatmeal Cookie recipe. You can find that recipe here.

I’ve been trying to incorporate more turmeric into my diet given all the health benefits and I had some sunflower seed butter – actually sunflower seed/Brazil nut butter that I made recently and thought the two combined would be delicious in cookies. So…voila! And I have to say, they are delicious! I brought the trial batch to my coworkers at the Go Healthy Lab and they gave me the thumbs up, so I made a second batch when I had some super ripe bananas. I just had to share them with you. They are AMAZING!

BENEFITS OF TURMERIC

Turmeric has shown to have strong anti-cancer and anti-inflammatory effects in research, protecting against several diseases including cardiovascular diseases, rheumatoid arthritis, lupus, multiple sclerosis, and more. Turmeric also has anti-diabetic effects (enhanced fasting blood glucose levels, oral glucose tolerance test, A1c levels, pancreatic beta cell function, insulin sensitivity), suppresses fat synthesis, has anti-viral and -bacterial properties, and helps protect against neurodegenerative diseases like Parkinson’s and Alzheimer’s diseases.

TURMERIC CHOCOLATE CHIP COOKIES

Serves: 28     Prep Time: 10 minutes     Cooking Time: 12 minutes

INGREDIENTS

  • ½ cup (128g) natural nut or seed butter
  • 1 tablespoon (16g) organic coconut oil
  • 2 tablespoons (42g) organic maple syrup
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon baking powder
  • 1½ teaspoons ground turmeric
  • 1¼ teaspoons ground cinnamon
  • ¼ teaspoon fine sea salt
  • 3 medium (about 320g) very ripe bananas
  • 3½ cups (300g) gluten-free rolled oats
  • 4 ounces (112g) vegan, gluten-free dark chocolate chips
  • 2 ounces (56g) vegan, gluten-free mini chocolate chips

INSTRUCTIONS

  1. Add all the ingredients up to the bananas to a food processor and process until well combined. Add the bananas and process until well mixed. Add the oats and process again, or for a thicker, chunkier cookie transfer the batter to a bowl and fold in the rolled oats unprocessed.
  2. Transfer the batter to a bowl and fold in the chocolate chips. Chill in the refrigerator for 15 minutes or longer, up to 12 hours.
  3. When you are ready to bake the cookies preheat the oven to 325 degrees F and line two baking sheets with parchment paper. Drop the batter by rounded teaspoon-fulls onto the baking sheets and gently press the balls down to flatten.
  4. Bake for 10 to 12 minutes, making sure not to over-bake. The cookies will appear uncooked, but do not over-bake! Allow the cookies to cool on the baking sheet for about 2 minutes before transferring to a wire rack to cool completely.
  5. Store cookies in the refrigerator for up to a week or in the freezer for about a month.
  6. Enjoy!

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